SAVORY CHEDDAR ZUCCHINI MUFFINS
I developed this recipe when I had an abundance of zucchini and wanted a muffin to have with a chicken dinner. These savory muffins are great as a quick breakfast too! They're a hit even with those who think they don't like zucchini!
Provided by Pam Ziegler Lutz
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
- Mix the flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, stir together the butter, egg, milk, zucchini, and garlic until well blended. Mix the flour mixture into the milk mixture, about 1/2 cup at a time, stirring between additions, until the flour mixture is incorporated. Fold in the Cheddar cheese, Parmesan cheese, and crumbled bacon, and pour the batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes. Allow muffins to cool slightly before removing from muffin cups; serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 170.6 calories, Carbohydrate 15.7 g, Cholesterol 39.5 mg, Fat 8.9 g, Fiber 0.6 g, Protein 6.8 g, SaturatedFat 5 g, Sodium 444.2 mg, Sugar 1.3 g
ZUCCHINI CHEDDAR CHEESE SAVORY MUFFINS
These zucchini cheddar cheese savory muffins are super delicious, moist and full of flavor.
Provided by Elena Tomasi
Categories Muffins
Time 35m
Number Of Ingredients 11
Steps:
- Preheat the oven to 325°F (170°C) and grease a muffin pan.
- In a large mixing bowl, combine the flour, baking powder, salt, pepper and set aside.
- Whisk the milk, egg, and oil together. Add the wet ingredients to the dry ingredients and whisk until just incorporated.
- Stir in the zucchini, cheddar cheese, spring onion and thyme with a wooden spoon until evenly dispersed.
- The batter will be very thick, it's ok.
- Spoon the batter into the prepared muffin tin (about ¾ full) and bake for 30-35 minutes or until the tops are just golden and a skewer inserted in the center comes out clean.
- Allow the zucchini cheddar cheese savory muffins to cool in the pan for at least 10 minutes before removing.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
- Enjoy!
Nutrition Facts : Calories 200 kcal, Carbohydrate 29.3 g, Protein 7.9 g, Fat 5.6 g, SaturatedFat 1.8 g, Cholesterol 24 mg, Sodium 313 mg, Fiber 1.2 g, Sugar 1.5 g, ServingSize 1 serving
ZUCCHINI CHEDDAR MUFFINS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, whole wheat flour, baking powder, baking soda, kosher salt, black pepper, sugar, large eggs, buttermilk, unsalted butter, zucchini, carrot, shredded cheddar cheese, chives
Provided by Mercedes Sandoval
Categories Breakfast
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350˚F (180˚C). Grease a 12-cup muffin tin with nonstick spray.
- Make the batter: In a large bowl, stir together the whole wheat flour, baking powder, baking soda, salt, pepper, and sugar. Set aside.
- In a medium bowl, whisk together the eggs, buttermilk, and butter.
- Add the zucchini, carrot, cheddar cheese, and chives the egg mixture and stir to combine.
- Pour the egg mixture into the dry ingredients and fold to combine, being careful not to overmix.
- Using an ice cream scoop, divide the batter between the muffin cups, filling almost completely.
- Sprinkle more cheddar cheese on top of the muffins.
- Bake for 18 minutes, rotating the muffin tin halfway through baking, until browned on top and a toothpick inserted in the center of a muffin comes out clean.
- Let cool for 10 minutes before removing the muffins from the tin. Serve or store in the refrigerator for up to 5 days.
- Enjoy!
- Nutrition, per muffin - Calories: 182, Total fat: 10 grams, Sodium: 433 mg, Total carbs: 17 grams, Dietary fiber: 3 grams, Sugars: 2 grams, Protein: 7 grams
Nutrition Facts : Calories 201 calories, Carbohydrate 20 grams, Fat 10 grams, Fiber 3 grams, Protein 8 grams, Sugar 2 grams
CHEDDAR MUFFINS
A moist, cheesy muffin studded with sweet red pepper and green onions is so satisfying during the winter months. I recommend making a double batch because these disappear in a flash! -Maria Morelli, Kelowna, British Columbia
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, Italian seasoning, baking soda and salt. In another bowl, whisk egg, buttermilk, oil and garlic until blended. Add to flour mixture; stir just until moistened. Fold in cheddar cheese, onions, pepper and sun-dried tomatoes., Fill greased muffin cups three-fourths full. Sprinkle with Parmesan cheese. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 230 calories, Fat 12g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 394mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.
ZUCCHINI TOTS RECIPE BY TASTY
Here's what you need: medium-sized zucchinis, bread crumbs, shredded cheddar cheese, eggs, garlic powder, pepper, salt
Provided by Merle O'Neal
Categories Sides
Yield 5 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F (200˚C.)
- Grate the zucchini into a bowl and salt generously.
- Allow zucchini to sit for 20 minutes as the salt draws out moisture.
- Pour zucchini onto a clean dish towel and wring it out over the sink or into a separate bowl.
- Pour the zucchini back into your bowl and add bread crumbs, cheddar cheese, eggs, garlic powder, and pepper. Mix together until well-blended.
- Take a tablespoon of mixture and roll it into a tot, repeat for rest of mixture.
- Place on a greased baking sheet and place in the oven for 20-25 minutes or until tots are crunchy. Serve warm.
- Enjoy!
Nutrition Facts : Calories 255 calories, Carbohydrate 27 grams, Fat 10 grams, Fiber 3 grams, Protein 13 grams, Sugar 5 grams
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